Comments on: Lechon Kawali with a Kamias Tomato Relish…

By: Marketman

Marketman — Sat, 08 Mar 2014 02:30:52 +0000

MP, they do freeze but their cell walls will burst, get mushy on defrosting and be a slightly less vibrant pale olivish color. But they will still taste like iba/kamias… we sometimes freeze them for our shakes (when they are a scarce ingredient), but prefer it when we use fresh…

By: MP

MP — Thu, 06 Mar 2014 13:28:15 +0000

Thanks Marni. I think kamias is easy find during summer so i will trek to the wet market soon and hoard for freezing. They’re also very, very good with shrimps and gata!!M

By: Dreaming!

Dreaming! — Thu, 06 Mar 2014 11:50:27 +0000

looks good

By: Marnie

Marnie — Thu, 06 Mar 2014 10:39:08 +0000

To MP above regarding if fresh kamias can be frozen. I live in Sydney and the only whole kamias I have access to are the frozen ones. So, yes, they can be frozen.

By: becky

becky — Thu, 06 Mar 2014 00:37:31 +0000

Thanks for this MM :) We have a kamias tree at home and I now have another dish for the fruit

By: ykmd

ykmd — Wed, 05 Mar 2014 19:35:55 +0000

That looks oh so good! I miss iba!

By: Malou

Malou — Wed, 05 Mar 2014 12:49:23 +0000

MM, I have not had raw kamias in decades! I suppose as a major ingredient in your Zubuchon menu, you get them supplied to your restaurant.

Although back in the 80’s and 90’s, our backyard neighbor had a tree whose branches very well crossed over to our side of the fence and they were always chock-full of these tart fruits. We’d grab them by the handful, even casting out the very tiny ones or those that have turned soft, wash them and eat with salt or bagoong isda. Instant crunchy and sour side dish!

Living abroad, I miss these free and simple treats.

By: Marketman

Marketman — Wed, 05 Mar 2014 12:46:01 +0000

chrisb, hahaha, egads, I must be a culinary dyslexic. My apologies, will correct now. Or maybe the autospellcheck on wordpress messed it up… :)

By: chrisb

chrisb — Wed, 05 Mar 2014 10:56:58 +0000

Sorry MM, this is OT. In the poll, did you mean Ferran Adria of El Bulli?

PS just ignore me if there is indeed a famous chef named Adrian Feria :-)

By: Tina

Tina — Wed, 05 Mar 2014 09:20:20 +0000

Thanks for sharing this MM. Brought back childhood memories too. My grandma used to make Bicol Express using kamias. She’d just put coconut milk, bagoong, luya, sili, bagoong alamang and onions in a pan, and when it starts to boil, add sliced kamias and pork, let simmer until a coco milk turns oily. Yummy with lots of rice!